Pumpkin Soup
Serves 4
Shopping List:
80 g or 1/2 cup diced sweet onion
15 g or 1 tablespoon margarine
580 g or 5 cups peeled and diced pumpkin
115 g or 3/4 cup diced potatoes
475 ml or 2 cups water
1 cube chicken bouillon
1 g or 1 pinch ground ginger
1 g or 1 pinch ground nutmeg
salt and pepper to taste
475 ml or 2 cups milk
TO MAKE:
In a large saucepan cook the onion in butter.
Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
Cook for 20 minutes or until pumpkin and potatoes are tender
Add milk, blend until smooth and serve.
Serve with whole wheat bread
Enjoy!
Amount Per Serving
Calories: 157
Total Fat: 5.3g
Cholesterol: 10mg
Sodium: 388mg
Total Carbs: 22.8g
Dietary Fiber: 1.9g
Protein: 6.6g
(Recipe and photo credit: Tippin the Scales)
Mmm. Soup and cool weather. I am looking forward to both. Thanks for a great recipe and providing the metric measurements too! My daughter-in-law thanks you for the extra effort. Pumpkin just says autumn to me like nothing else in the edible realm does.
ReplyDeleteYum! I want to make this now!
ReplyDeletemmmmm... have to try it!
ReplyDeleteyum yum yummy yum, i lurv punpkins of all kinds and eat loadsa them, thanks! halloween time soon too, already?
ReplyDeleteNo - I don't eat anything orange. Or in odd numbers. A little OCD going on here I guess.
ReplyDeleteI LOVE homemade pumpkin soup...vegan-style, of course. ;)
ReplyDeleteI've had my mind on soup recipes for a week or so. I think it's slightly cooler temps. The website Smitten kitchen had a number of good recipes.
ReplyDelete